Brown Rice Frittata
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 496.2
- Total Fat: 26.9 g
- Cholesterol: 377.7 mg
- Sodium: 290.6 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 2.5 g
- Protein: 35.5 g
View full nutritional breakdown of Brown Rice Frittata calories by ingredient
Introduction
This recipe shakes up the classic Italian omelet by adding brown rice to the dish. Of course, it's Florentine too. Italian is always best when it's Florentine. This recipe shakes up the classic Italian omelet by adding brown rice to the dish. Of course, it's Florentine too. Italian is always best when it's Florentine.Number of Servings: 8
Ingredients
-
Misc.
1 classical movie
Tools
1 medium sauce-pan
1 oven-safe frying-pan/skillet
1 flipper/cooking spatula
1 rubber spatula
1 chopping knife
1 cutting board
1 stove
1 oven with a broiler
1 butter knife
Ingredients
4 cups cooked Brown rice
4 cup Frozen Spinach
16 oz 73% Lean Ground Beef
1 small Onions, raw
1 small bulb of Garlic
1 dozen jumbo Eggs
2 cups shredded cheese
water
Tips
Where're the tomatoes? I modeled this recipe off of what would have been available in pre-Columbian Italy and tomatoes and peppers were completely unknown in the old world at that time.
A cast iron Frying-pan/skillet is best for this dish but make sure it has been seasoned first.
This dish pairs well with milk.
This is also a good dish for cooking over a camping fire. Instead of using the broiler heat the cast iron frying pans lid while cooking and when the instructing say to put it under the broiler put the hot lid on instead.
Directions
First, put on the classical movie so you can watch it while you cook. I choose 'The mill of the stone women'.
Start cooking the brown rice in the medium saucepan Brown rice takes about an hour to cook.
While the brown rice is cooking brown the ground beef in the oven-safe frying-pan/skillet. DO NOT DRAIN THE GREASE.
Once the ground beef is cooked add the frozen spinach and use the grease to cook it. If there is not enough liquid for the frozen spinach add a few tablespoons of water. There should be barely enough liquid to cook the spinach but no standing water.
mince the garlic and the onion and mix them in with the ground beef and the spinach.
Reduce the heat to low and simmer, stirring gently to prevent burning, until the rice is ready. Your goal is to cook off as much standing moisture as possible. Be patient and resist the urge to strain the mix or cook it over higher heat or you could strain away the flavor or burn the dish.
Mix the cooked rice into the other mixture a little at a time.
Move an oven rack under the broiler and turn the broiler on low.
While the broiler is heating up break the eggs into the mixture and use the rubber spatula to break the yokes and gently fold the eggs and the mixture together. Everything should be well saturated with egg when done.
Turn the stove off and use the hot-pads to put the frying-pan/skillet under the broiler.
Broil for 4 minutes and then test the dish by sticking the butter knife in the middle.
If the knife does not come out clean broil for 2 more minutes and test again. It should not take more than 8 minutes to cook the frittata under the broiler.
When done turn off the broiler and take the frittata out of the oven.
Sprinkle the shredded cheese over the warm frittata and let it melt in.
Cut into 8 slices and serve immediately or put into baggies or containers and store in the fridge. You can reheat the pieces by nuking them for a minute each.
Bone Apetito!
Serving Size: makes 8 slices.
Number of Servings: 8
Recipe submitted by SparkPeople user LADY_BANANA.
Start cooking the brown rice in the medium saucepan Brown rice takes about an hour to cook.
While the brown rice is cooking brown the ground beef in the oven-safe frying-pan/skillet. DO NOT DRAIN THE GREASE.
Once the ground beef is cooked add the frozen spinach and use the grease to cook it. If there is not enough liquid for the frozen spinach add a few tablespoons of water. There should be barely enough liquid to cook the spinach but no standing water.
mince the garlic and the onion and mix them in with the ground beef and the spinach.
Reduce the heat to low and simmer, stirring gently to prevent burning, until the rice is ready. Your goal is to cook off as much standing moisture as possible. Be patient and resist the urge to strain the mix or cook it over higher heat or you could strain away the flavor or burn the dish.
Mix the cooked rice into the other mixture a little at a time.
Move an oven rack under the broiler and turn the broiler on low.
While the broiler is heating up break the eggs into the mixture and use the rubber spatula to break the yokes and gently fold the eggs and the mixture together. Everything should be well saturated with egg when done.
Turn the stove off and use the hot-pads to put the frying-pan/skillet under the broiler.
Broil for 4 minutes and then test the dish by sticking the butter knife in the middle.
If the knife does not come out clean broil for 2 more minutes and test again. It should not take more than 8 minutes to cook the frittata under the broiler.
When done turn off the broiler and take the frittata out of the oven.
Sprinkle the shredded cheese over the warm frittata and let it melt in.
Cut into 8 slices and serve immediately or put into baggies or containers and store in the fridge. You can reheat the pieces by nuking them for a minute each.
Bone Apetito!
Serving Size: makes 8 slices.
Number of Servings: 8
Recipe submitted by SparkPeople user LADY_BANANA.